Publication type: | Conference poster |
Type of review: | Not specified |
Title: | Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays |
Authors: | Smrke, Samo Opitz, Sebastian Petrozzi, Sergio Yeretzian, Chahan |
Published in: | Chimia |
Volume(Issue): | 66 |
Issue: | 7/8 |
Page(s): | 494 |
Conference details: | Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012 |
Issue Date: | 2012 |
Publisher / Ed. Institution: | Schweizerische Chemische Gesellschaft |
ISSN: | 0009-4293 |
Language: | English |
Subject (DDC): | 663: Beverage technology |
URI: | https://digitalcollection.zhaw.ch/handle/11475/12543 |
Fulltext version: | Published version |
License (according to publishing contract): | Licence according to publishing contract |
Departement: | Life Sciences and Facility Management |
Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
There are no files associated with this item.
Show full item record
Smrke, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Conference poster]. Chimia, 66(7/8), 494.
Smrke, S. et al. (2012) ‘Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays’, in Chimia. Schweizerische Chemische Gesellschaft, p. 494.
S. Smrke, S. Opitz, S. Petrozzi, and C. Yeretzian, “Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays,” in Chimia, 2012, vol. 66, no. 7/8, p. 494.
SMRKE, Samo, Sebastian OPITZ, Sergio PETROZZI und Chahan YERETZIAN, 2012. Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays. In: Chimia. Conference poster. Schweizerische Chemische Gesellschaft. 2012. S. 494
Smrke, Samo, Sebastian Opitz, Sergio Petrozzi, and Chahan Yeretzian. 2012. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Conference poster. In Chimia, 66:494. Schweizerische Chemische Gesellschaft.
Smrke, Samo, et al. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Chimia, vol. 66, no. 7/8, Schweizerische Chemische Gesellschaft, 2012, p. 494.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.